Careful manual harvesting, 4 hours of skin contact, gentle pressing and natural fermentation in 1000l Hungarian oak barrel. 10 months in 1000l used, oak barrel, then further airtight maturation in tank for 26 months.

Grilled Shrimp Skewers with Citrus Marinade

The freshness and minerality of the Furmint will balance out the smoky flavors of the BBQ shrimp, while the citrus notes in the marinade will highlight the wine’s crisp acidity. This light yet flavorful pairing will be perfect for a sunny outdoor meal.

Beef Tartare with Mustard and Capers

The Furmint’s vibrant acidity works well with the richness of the beef tartare. The mustard and capers provide a tangy contrast that echoes the wine’s sharp notes, making this a sophisticated pairing that brings out the best in both the wine and the dish.

Grilled Filet Mignon with Herb Butter

A lean yet tender steak like filet mignon with a rich herb butter will complement the Furmint’s minerality and acidity. The buttery richness of the steak contrasts nicely with the freshness of the wine, creating a balanced and indulgent pairing.

Roasted Pheasant with Wild Mushrooms

The delicate, slightly gamey flavors of roasted pheasant paired with earthy wild mushrooms will work harmoniously with the Furmint’s crispness and subtle stone fruit notes. The wine’s acidity cuts through the richness of the dish, elevating the flavors.

Thai Green Curry with Chicken

The Furmint’s acidity and freshness pair excellently with the bold flavors of a Thai green curry. The wine’s citrus and floral notes complement the aromatic herbs, while the acidity cuts through the creaminess of the coconut milk and balances the heat of the curry.